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Friday, March 11, 2011

While I love to eat my Oatmeal with plenty of dates and mixed berries in the morning, MIL didn't relish the idea of eating such a sweet breakfast. So I initially made this savory version a few months ago, with plenty of vegetables, which closely resembles "Rava Kichidi/Kedgeree" that everyone loves in the family..Hubby polished off the whole bowl in under five minutes with a dash of hot sauce. MIL took an instant liking to this dish and persuaded me to make it often to which I happily obliged. When she flew back home,she left with huge cartons of rolled oats from Costco. Now she fondly tells me how she and FIL eat this on a weekly basis.
While MIL and I didn't necessarily vibrate in the same frequency all the time, she and I had a few things in common.. One being that she loved to experiment with food and so do I. We were exchanging plenty of recipes and it was a very good learning experience for me. Today while I was talking to her she asked the recipe for my favorite Red Lentil Soup that I had made while she was visiting. She said she was thinking about including it as a new breakfast option. Now I am already looking forward to her next visit where I plan on treating her to many different cuisines and tickling her "Very Indian" Palate. :)

Ingredients(For 5-6 Servings):

2 Cups Rolled Oats

2 Medium Carrots

A handful of Green Haricot Beans

1 Large Red Onion

3-4 Hot Green Chilies

1/4 Cup Fresh or Frozen Green Peas

2 Cloves Garlic

1/2 Tsp Mustard Seeds

3-1/2 Cups Warm Water

1/2 Cup Milk or more

3 Tbsp Olive Oil

Salt as needed

Procedure:

Peel the Carrots and cut into matchsticks. Halve the beans and cut them into 1" length pieces. Cut the onions and green chilies vertically. Roughly mince the garlic.

In a pan, heat 3 tbsp of oil and add the mustard seeds. When they start sputtering add the onions and saute till translucent.Soon-after add the green chilies,minced garlic and fry for a minute or so.

Throw the cut carrots and beans and fry for 4-5 minutes.Stir in the green peas.

Add the rolled oats to the pan and fry for a minute.

Pour the warm water and milk. Sprinkle in the salt and lid the pan. Cook for 4-5 minutes or until the oats are cooked.

Add more milk if a gooey consistency is preferred.Check for taste and add more salt if necessary. Add cracked pepper for a more robust flavor.

Transfer to a serving bowl immediately and eat while its pleasantly warm.